Description
Formed as a cake or muffins, Jalapeño Cheddar Cornbread has a rich, savory flavor with a touch of sweetness. This cornbread has fine ground polenta, brown butter, and sautéed diced jalapeno. Serve with a drizzle of honey glaze, and eat by spreading more brown butter and a pinch of smoked paprika sea salt.
Ingredients
Units
Scale
Cornbread
- 2 jalapenos, diced small
- 1 Tablespoon Olive Oil - Greek EVOO Hellenic Farms PDO Sitia Crete
- 6.5oz. fine ground polenta
- 5oz. all-purpose flour
- 5oz. sugar
- 2 teaspoons baking powder
- Pinch of salt
- 10oz. sour cream
- 2.5oz. milk
- 3 eggs
- 3oz. melted Black & Bolyard Brown Butter
- 1 1/2 teaspoons Daphnis & Chloe Smoked Chili Flakes
- 1 1/2 cups cheddar cheese, grated
Honey glaze:
- 2oz. melted butter
- 2oz. honey
- Serve with Sea Salt with Smoked Paprika
Instructions
Cornbread:
- In a small frying pan with 1 Tablespoon of olive oil, sauté the jalapeno until soft.
- Mix all the dry ingredients (polenta, flour, sugar, salt and baking powder) in a large bowl.
- Mix all wet ingredients (sour cream, eggs and milk) in a separate bowl, except for the melted brown butter
- Add the wet ingredients to the dry, folding in gently.
- Fold in the butter, smoked chili flakes, jalapeno and cheddar cheese.
- Spray muffin tins or cake mold with non-stick spray, and place mixture in mold.
- Bake at 350 degrees for 12 minutes for the muffin tins; or 20-25 minutes for the Charlotte Cake Pan.
- Check cornbread with a knife or toothpick and make sure it comes out clean
Honey Glaze:
- In a small saucepan, add the butter and honey until it’s melted and mix together
- Glaze each muffin before serving.
- Serve with smoked paprika sea salt on the side and a spread of brown butter.
- Prep Time: 10
- Cook Time: 12
- Category: : Bread, Side Dish
- Method: Bake
- Cuisine: American, Southern, Thanksgiving
